Vegan Chili Cheese Dogs
- Level: Easy
- Yield: 6 servings
- Total: 40 min
- Active: 40 min
Ingredients
Beans:
1 tablespoon olive oil
1/2 yellow onion, finely diced
Kosher salt
Freshly ground black pepper
2 garlic cloves, finely minced
One 540-milliliter/19-ounce can red kidney beans, drained and rinsed
1 tablespoon tomato paste
1 1/2 teaspoons chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 cup water (60 milliliters)
Cheese Sauce:
1 small yellow or white flesh potato, peeled and cut into chunks
1 small sweet potato, peeled and cut into chunks
Kosher salt
1/3 cup raw cashews
3 tablespoons extra-virgin olive oil
4 sliced pickled jalapeños
1 tablespoon apple cider vinegar or jalapeño pickling liquid
2 to 3 tablespoons nutritional yeast
2 to 3 teaspoons tomato paste
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/8 teaspoon cayenne
1 teaspoon kosher salt, plus more if needed
Hot Dogs:
6 jumbo veggie dogs
6 hot dog buns
1 green onion, thinly sliced
1 small handful cilantro, optional
Pickled jalapeños, optional
Directions
- For the beans: Heat the oil in a large skillet over medium heat. Add in the onion, season with salt and pepper and cook until lightly golden and soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add in the beans, tomato paste, chili powder, smoked paprika, cumin and cayenne and cook for 4 to 5 minutes, or until the beans start to pop. Stir in the water, season with more salt and pepper and turn the heat down to low to keep warm.
- Meanwhile, for the cheese sauce: Place the potatoes and sweet potatoes into a large pot of cold water. Season well with salt and bring to a boil over high heat. When the water reaches a boil, add in the cashews and cook until the potatoes and cashews are tender, about 10 minutes. Reserve about 1/2 cup of the cooking liquid then drain the potatoes and cashews and transfer to a high-powered blender. Add the oil, pickled jalapeños, vinegar or pickling liquid, 2 tablespoons nutritional yeast and 2 teaspoons of tomato paste. Season with the garlic powder, onion powder, chili powder, cayenne pepper and salt. Add 1/4 cup of reserved cooking liquid and blend until smooth, adding more water, nutritional yeast, tomato paste and/or salt, if needed. Transfer the cheese sauce to a small pan to keep warm over low heat while you cook the hot dogs.
- For the hot dogs: Cook the hot dogs in a pan over medium-high or on the grill over medium until lightly charred.
- Serve in the buns topped with beans, a good drizzle of the cheese sauce and a sprinkling of green onions, cilantro and pickled jalapeños, if using.